Wednesday, June 25, 2008

I adore aioli, I secretly love ketchup, and I've had a thing for tzadziki for a long time, but if I had to choose my favorite all-purpose cold sauce, it would have to be romesco. "Sexy" is an overused adjective that chefs toss out to describe food when they can’t think of anything else to say. But, in this case, it is spot-on. Romesco sauce is a classic, very popular, and yes, sexy, Spanish condiment. There are many versions and recipes, but it's basically a spicy almond and red pepper pesto-like mixture.

The reason I love it so much is that romesco sauce is great on everything…literally. From the lightest grilled fish, to the reddest of red meats, to any and all vegetables. I always have a jar in the fridge, and when a dish I'm cooking has that "something is missing" taste - I throw in a spoon of romesco, and usually, things suddenly get more exciting.

This video recipe I filmed for About a while ago just aired, and when I listened to it, I noticed my usual infectious enthusiasm seemed muted. I'm not sure if I was ill, or suffering from lack of sleep, or depressed from checking my donations, but I seemed a bit flat. Ironically, a great thing to make and eat when you are feeling that way is…romesco! Enjoy.

Love the little spoon. I am going to have to search for one. The sauce looked wonderful and I will certainly make it. Fifty years I have been cooking and I am still learning eveyday. A must have is the cute little spoon.

ok, have made it and tasted it, resting in the fridge now for later tonight. It's nice!! Never having had it before though, not sure if sherry vinegar is better than champagne, will make it next time with sherry to test. Thanks again Chef for a great idea!!! Will let all know how it goes with grilled fish tomorrow.

hey.. im deaf well hard of hearing by face to face... so reading the caption helps! i just love watching how to make something thats caption!!!!! not all talking and guessing and following blah blah... this got words saying what to do! so if you have voice talking add caption is great but this is the one i understand what to do. i look at others i like seeing pixs i see what sizes suppose to be but others then that.. heat and how long etc.. dont know..

I just stumbled across your blog this week, and I love what I've seen so far. I've just whipped up this romesco sauce, and WOW! I'm plotting what all to do with it, and I think tomorrow it'll be shrimp and grits romesco. I put the bit that wouldn't fit in my jar into the barley salad I made this afternoon, and it's dynamite! Thanks, Chef!

Dear chef John,since I am literally addicted to your blog, I keep on going through it and I recently found this amazing recipe -everyone in my family loved it! I would like to make a bigger batch for them, but how long does it keep in the fridge? I know, this is an older post, but can you pleeease reply? Many thanx!